Pumpkin Pie with Homemade Crust Recipe
Delicious, easy and always a hit with guests.
Time: 3~ hours | Oven: 375F
Crust Ingredients:
1 ¼ cups flour
¾ tsp sugar
¼ tsp sea salt
1 stick (1/4 lb) cold butter
3-4 Tbsp cold water
Pie Ingredients:
2 cups pumpkin puree
¾ cup honey
1 tsp vanilla extract
3 tsp pumpkin pie spice
¾ cup heavy cream
2 eggs lightly beaten
Start by making the crust. In a mixing bowl, whisk together flour, sugar and salt. Then, use a grater to grate in the cold butter. Add 3 Tbsps of cold water and begin mixing with your fingers. Slowly add more water until you can gather the dough into one ball. Flatten the dough into a small disk and cover in plastic wrap. Cool in the fridge for at least one hour.
After dough has chilled, turn the ball onto a floured surface. Roll it out a few inches larger than your pie pan. Gently transfer it to the pan and shape the edges using your fingers.
Preheat the oven to 375 F. Use a mixer and combine pumpkin puree, honey, vanilla, salt and pumpkin pie spice together until blended. Add the heavy cream and the beaten eggs. Mix on medium/low until well combined. Carefully pour pumpkin pie filling into your pie crust. Use foil to cover the edges of the crust to prevent burning.
Bake for 25 minutes, then remove foil and bake another 35-40 minutes. For the last segment, test pie doneness by gently jiggling the pie in the oven or using a toothpick. Let pie cool before slicing and serving. Store in fridge.
Printable Recipe Card
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